
Sichuan Fish Stew with Pickled Mustard

A dish with deep roots in Sichuan’s culinary history, Sichuan Pickled Fish originated with the resourceful fishermen of the region. During the harsh winter months, when fresh vegetables were scarce, these fishermen would trade their catch for tangy pickled mustard greens from local farmers along the river. On their boats, they would combine the freshly caught fish with the preserved vegetables, creating a unique and delightful harmony of flavours.
Over generations, this simple but ingenious recipe was refined by master chefs, evolving into the beloved dish we know today. Tender slices of fish are poached in a light, fragrant broth, enriched by the refreshing sourness of pickled mustard greens and a hint of Sichuan spice. The result is a dish that perfectly balances delicate fish with the bright, tangy flavours of the pickles.
Now considered a culinary classic, Sichuan Pickled Fish offers a taste of history, rich with depth and tradition, and remains a favourite for those seeking a satisfying, flavourful meal. Best enjoyed with steamed rice to soak up the delicious broth!
£13.50
Unit price perWe never directly add any artificial additives or preservatives to our food. However, some kitchen cupboard staples we use may contain additives in their sub-ingredients (for example, the vinegar in our Mongolian Lamb Stir-fry, which contains Barley Extract).
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